SOUP: Onion soup

I always thought that because this soup is served in 'fancy' restaurants, onion soup would be too difficult or too expensive for me to try to create at home. Not the case. This tasty dish is super easy, really quick to pull together. If you have some stale bread to use up, toast the bread slightly to dry it out even more, cube it and then add to individual bowls - with our without cheese. Every way is tasty.

Optional: toasted bread cubes, cheese such as gruyere or swiss or even mozzarella

Directions:In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and seasonings, stirring to keep onions from burning. Cook the onion mix until onions are soft and golden, about 15 minutes.Stir in the wine and cook for about 3-5 minutes, until liquid is reduced about 50 percent.Add the stock, reduce heat. Cover and simmer for about a half-hour.

Before serving, you can toss some bread and cheese into the bottom of deep soup bowls and pour soup over the top.

'Italian' version: when you add the onions to the pan, also toss in a can of plum tomatoes. Add a sprinkling of red pepper flakes to taste as well.